Rum reviews, classic cocktails, tiki drinks & amari

Rum Review: Angostura 1919

Angostura 1919 Rum Review

It’s been a while since my last review of an Angostura rum (the 1824) but with a new line of special barrel finished Angostura rums set to debut in the coming weeks, it seems like a good time to visit with another Angostura rum in my collection: the 1919. The 1919 is a blend of rums up to 8 years old, and is bottled at 40% ABV.

The reason I purchased the 1919 was the response to my review of the 1824. Several folks told me in the wake of that review that they actually preferred the less expensive 1919 to the 1824 ($35 and $55, respectively). Let’s see if they’re right!

The 1919 bottle is a squat little beauty similar to the 1824. The label is small, and the “1919” is the only really prominent feature of the label. No hyperbole, just the Angostura logo. The band on the bottle neck bears quite a gorgeous line drawing that includes flowers, butterflies, birds and a ship. The stopper is cork, topped with a fairly tall wooden top–nicely executed. Let’s get some in a glass.

In the glass, the rum presents as considerably brighter than in the bottle. The color is golden with hints of copper and bronze. A swirl produces the thinnest ring along the glass rim from which a uniformly tight set of droplets slowly breaks free.

On nosing, there is a moderate astringency, and the initial aromas I detect include tangelo, banana and kiwi. Under the bright tropical fruit notes is a creamy foundation that is suggestive of creme brulee and bananas Foster. Let’s taste…

The entry is bright and slightly hot, and the initial flavor is one not overtly present in the aromas: oak. The tannic oak note moves quickly from mid-palate to the roof of the mouth before resting on the tip of the tongue. After the palate is conditioned to the tannins, the fruits begin to appear again. This time it’s whole oranges, green apple, banana and grapes. Beyond the fruit is the aforementioned creaminess, which is now combined with spices: cinnamon, nutmeg, and black pepper principal among them. Off in the distance is a bit of dried fruit, primarily raisins. The finish is fairly long, with the oak and orange notes carrying the day in that department.

All in all, the 1919 is a solid rum for the price, and a far better value at ~$35 than its older sibling (~$60). Good enough to sip, but even better with a bit of ice or in a classic spirit-forward cocktail.

This rum looks fantastic and the bottle (decanter!) is excellent. However the contents inside whilst incredibly smooth and as John has pointed out the nose is heavy on the vanilla the overall flavour and complexity of the rum is rather one dimensional, It’s smooth but lacks much flavour.

Has Angostura changed the formula for the 1919 ? I first bough a bottle of it two years ago, late 2013, and as John and Fat Pirate have noted above, it was very vanillary on the nose and palate, like drinking liquid caramel. I’ve now bought another bottle and it tastes nothing at all like the bottle I bought two years ago. Now it’s very grassy and herbal, a completely different style.

My 1st and last bottle of Old Oak rum, quaffed in the 1970’s, was delicious and I’ve been looking for another ever since. In a plain bottle, this thick, black concoction drifted down the throat like velvet; none of the harsh, eye watering, tea coloured stuff that passes for rum today – oh no ! This was balanced, nuanced, undiluted pleasure that produced a long deep complex flavour reminiscent of the hot ground it came from and produced an extraordinary feeling of not being quite drunk or incapable, but of feeling like a chunk of old oak !
Thus was l able to carry the night and bottle away with no other mixter: no ice, lemon or lime and stay standing to enjoy the dawn – no trace of a headache – with a feeling l had just spent the night with an enjoyable old friend. Plus ca chance eh!